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Saturday, 7 June 2014

Onion Jam

Recently, I was invited to dinner by our friends Graeme and Jean. They served this Onion Jam as a part of platter of assorted cold meats and cheeses. I enjoyed it very much and as fellow cooks they were happy to share the recipe.

I have provided the original recipe, however, I made these changes to the recipe - omit sweet chilli sauce, use 500 ml red wine vinegar and 2 long red chillis finely chopped. Use a food processor with a slicing blade if you have one, it saves a lot of time and tears.

It was delicious spooned over this piece of char grilled steak and in this cheese roll. I am looking forward to having it with a good barbecued sausage and a little mustard.

This is how to make it.

Peel onions, cut in half and slice thinly.

Cook onions with the oil until soft and cooked down, do not allow the onions
to colour.

Add sugar and stir until sugar has dissolved.

Add mustard seeds, vinegar and sweet chilli sauce.

Bring mixture to boil and then simmer until mixture has thickened, Stirring from time to time. This will take anywhere between 1 & 2 hours depending on the size of the pan. A large shallow pan will cook quicker than a small deep saucepan.

Pour into sterilized jars, use a Kleerview cover, if you
have them and seal with the lid.

Onion Jam

Ingredients

1 kg onions

2 tablespoons oil

1 kg sugar

75 g mustard seeds, brown if possible

400 ml red wine vinegar

300 ml sweet chilli sauce

Method

Peel onions, cut in half and slice thinly.

Cook onions with the oil until soft, do not allow the onions
to colour.

Add sugar and stir until sugar has dissolved.

Add mustard seeds, vinegar and sweet chilli sauce.

Bring mixture to boil and then simmer until mixture has thickened,
anywhere between 1 & 2 hours.

Pour into sterilized jars, use a Kleerview cover, if you
have them and seal with the lid.